This veggie-forward sheet pan frittata has tons of Mediterranean flavor, thanks to garlicky chicken sausage, briny feta, and fresh dill. It’s a cheap and easy meal that’s fit for company whether served as a weeknight dinner or weekend breakfast. Easy to make with minimal clean up, I would make this over omelets any day! Serve with buttered toast.
Prep Time::20 mins
Cook Time::25 mins
Total Time::45 mins
Servings::8
Yield::8 servings
Ingredients
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1 (12 ounce) package chicken sausage, sliced in 1/2-inch rounds
1 ½ cups sliced zucchini
1 cup grape tomatoes, halved
½ cup diced red onion
1 tablespoon olive oil
12 large eggs
1 cup milk
¾ teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup crumbled feta cheese
1 tablespoon chopped fresh dill
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
Roast in the preheated oven until browned around the edges, about 7 minutes.
Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
Return to the oven and bake until eggs are set, 17 to 20 minutes.
Sprinkle with dill and serve.
Cook's Notes:
I used Al Fresco(R) roasted garlic chicken sausage with onion and herbs.
This is a great use for veggie leftovers and very customizable to your taste.